Ingredients

1 tbsp sunflower oil

3 spring onions, finely sliced

2 garlic cloves, crushed

15g ginger, grated

2 tsp garam masala

1½ tsp medium curry powder

600ml low-salt chicken stock

500g new potatoes, cut into bite-size pieces

200g frozen sweetcorn

300g prawns, defrosted if frozen

200ml milk

small handful of coriander, finely chopped

1 lime, cut into wedges

crusty bread

Instructions

Step 1: Heat the sunflower oil in a saucepan over medium heat. Add the spring onions, crushed garlic, and grated ginger. Cook for 2-3 minutes until they start to sizzle and become fragrant.

Step 2: Stir in the garam masala and curry powder. Cook for an additional minute to release the spices’ aroma.

Step 3: Pour in the chicken stock and add the new potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 12-14 minutes until the potatoes are nearly tender.

Step 4: Add the frozen sweetcorn, prawns, and milk to the pot. Cook for another 2-4 minutes until the prawns are fully cooked and the sweetcorn is heated through.

Step 5: Season the soup to taste. Sprinkle with chopped coriander and serve with lime wedges to squeeze over. Enjoy alongside crusty bread.

Tips & Variations

For a richer soup, swap the milk for coconut milk to enhance the curry flavors.

If you prefer a spicier soup, add a finely chopped chili when cooking the garlic and ginger.

Use leftover cooked potatoes if you want to save time, adding them towards the end to heat through.

Fresh prawns can be substituted with cooked or canned prawns if short on time.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken stock with vegetable stock and omit the prawns. You can add extra vegetables or chickpeas for protein instead.

Can I prepare this soup in advance?

You can prepare the base of the soup (onions, garlic, ginger, spices, stock, and potatoes) in advance and refrigerate it. Add prawns, sweetcorn, and milk just before reheating and serving to keep the prawns tender.